Half oven spring issue
I introduce myself: Moosta an aspiring baker :)
I'm new here and I need a little help to resolve my issue with the oven spring of my bread
I followed every steps, timing and temps about a typical country bread recipe with sourdough (with 75% hydro)
Bulk at (26°C-78,8°F) for 4 hours (the dough has doubled) > 3 folds every 30 min. > pre-shape> 30 min bench rest > final shape > Putted in the bannetons. > Final Proof for 16 hours at (6°C - 42,8°F) > Baked in dutch oven (Lodge Cast Iron) at (250°C- 482°F) then I dropped down the temp to 230°C - 447°F) 20 minutes with lid on and the last 20' with lid off.
Where have I failed? Any advice will be appreciated